HARVEST BURGERS
November 1, 2011 10:54AM
This veggie burger is what it is — loaded with vegetables and grains. | Matthew Mead~AP
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Updated: December 3, 2011 8:06AM
MAKES 6 SERVINGS
3 tablespoons olive oil, divided 1 teaspoon ground cumin 1 medium yellow onion, diced 1 red bell pepper, core and diced 1 cup cooked brown rice 1 cup quick oats, lightly toasted 1 (15-ounce) can pumpkin or squash puree 2 tablespoons chopped fresh cilantro or parsley 1 tablespoon balsamic vinegar Pinch cayenne pepper 1 teaspoon salt 6 burger buns or large rolls
Transfer mixture to medium bowl and cool for 5 minutes. Add rice, oats, pumpkin, cilantro, balsamic vinegar, cayenne, salt and pepper. Stir to combine. Form mixture into 6 patties.
Heat remaining olive oil in large skillet over medium-high. Add patties to skillet, in batches if needed, and brown for 3 minutes per side. Serve on buns with preferred condiments.
Nutrition facts per serving:
330 calories, 11 g fat, 2 g saturated fat, 0 mg cholesterol, 51 g carbohydrates, 9 g protein, 540 mg sodium, 7 g fiber
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